Made with frozen blueberries, cane sugar, and lemon juice.
Made double batch, following the same ratios as previous, but with a little more lemon juice.
Makes: 2.5 large Mason jars
- 12 cups of frozen berries (almost a full 2 kg bag of blueberries
- 6 cups of cane sugar
- 6 tbsp of lemon juice with lemon oil (not from concentrate) Italian made Limmi brand
Added all ingredients at once, simmered on level 2, for about 2 hours. Jam didn’t spit and spatter, because I left a higher water content and it was on a lower temperature.
The ratio of lemon juice was higher than in the first batch because I misread the recipe. When I tasted it while simmering, the flavor was good. Once it cools, we’ll see how that ratio works.
Here is my first attempt at blueberry jam. I boiled it too long, but the flavor was awesome.
- 6 Cups of Frozen Berries, still frozen
- 3 Cups of Organic Cane Sugar
- 2 TBSP of Lemon Juice
Makes: 1 Large Mason Jar
Add all to a large saucepan, mix, and turn on low heat. Once berries begin to thaw, turn temperature up to low-medium (3-4) until it begins to boil.
Turn temp down to low (2.4-3). Stir occasionally. I used an offset lid when bubbles began to pop and spatter.
I used the potato masher to break the berries, lightly smushing for just a minute or two.
The first batch simmered for more than 3.5 hours, and it was too long. Once the jam cooled, it hardened – it was just steps away from being a blueberry candy.
Once finished simmering, remove from heat, and allow to cool for 30 min. Use jar funnel to fill Mason jar.
Fill the jar while the jam is still hot.
Next time: Simmer for less time.
The recipe I used, called for 4 cups of sugar to 6 cups of berries. Consider adding just 2.5 cups of sugar next time.